Turkish Red Lentil 'Bride' Soup Recipe - Allrecipes.com
Turkish Red Lentil 'Bride' Soup Recipe

Turkish Red Lentil 'Bride' Soup

Recipe by  

"A wonderful and easy soup. Traditional Turkish soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    1 hr 25 mins


  1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
  2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
  3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
  4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
  5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2013

As a cook who likes to eat a lot of vegetarian recipes for my main course meal this soup is a very good source of vegetable protein with red lentils that is so easy to make and rewards you with a very delicious bowl of soup with the lemon slices added for a garnish that gives the soup nice tang. The one change that I made was to add oat bran instead of bulgur that did not seem to make a big difference to the outcome of this soup. I would certainly recommend this soup to others who are looking for an easy soup to make that is very nutritious for you.

Most Helpful Critical Review
Mar 02, 2013

Okay. See Notes for customizing recipe.


34 Ratings

Feb 07, 2013

I made this soup for a Turkish friend and she agrees that it’s very close to authentic and delicious. My only suggestion is to keep the lid on the pot as the lentils and bulgur absorb a lot of the liquid. I like heat so I doubled the cayenne.

Aug 29, 2012

Aw, man, this soup rocks! It takes me back to when I lived in Turkey from 1980-1983. I can't believe that I finally found a recipe for the soup I used to love so much! Thank you! This one is definitely a keeper :-)

Jan 03, 2014

It's not that this soup is amazing, it's just that I keep trying lentil soups and this seems to be the only one that is all about the lentils, and is not dominated by other flavors or spices. It is easy to make too. All the ingredients fit right in a pan I have with 3" sides and the lid worked great to simmer it. I used 2 level tblsp of low-sodium broth paste to the 8 cups of water. I figured I could add sea salt at the end if it needed more. I am not too familiar with bulgar and it tasted a lot to me like barley. I liked the addition of the lemon flavor. I just used a little squeezed lemon juice. TY

Mar 19, 2013

This is a tasty, filling, easy to make soup. It is good with chicken broth or vegetable broth. It tastes best the next day (or the day after), when it takes on a creamy consistency like dal.

Feb 25, 2013

Lovely soup! I cooked it in the pressure cooker and cut cooking time in half :)

Dec 13, 2014

Lovely soup, my background in cooking is middle eastern cuisine and I found this to be a nice change to lentil soup. I added chili powder instead and a little citric acid while simmering to give it a little tang and it was delicious served with toasted pita bread.


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  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 64.2 g
  • 21%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 15.1 g
  • 61%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 1080 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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